SPONSORED POST: We’re celebrating the rest of summer with recipes and wines from Beaujolais that will usher us into fall in delicious style. Be sure to enter below for a chance to win the ultimate picnic set!A creamy, rich and decadent mascarpone risotto with peas, mint and prosciutto served with a glass of rosé from Beaujolais.

I really struggled with the name of this dish. I wanted to call it “Spring Pea Risotto,” but technically, it’s not Spring, and for this recipe I’m just using frozen peas… Although, this risotto would also be amazing with fresh spring peas. I thought about calling it “Sweet Pea Risotto,” but that didn’t quite feel right either, then there was “Green Peas and Ham,” “Green Risotto” and “Creamy Risotto with Peas”… Nothing was really working for me. So, I decided to just call out the superstar ingredients in this dish that really make this risotto stand out – peas, mascarpone, mint and prosciutto. I mean, it’d be pretty hard not to like this dish with all of those fantastic ingredients hanging out in there, right?

The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is a dish that you need to “babysit” the whole time. During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring process results in the most fantastic, creamy texture.

Once that perfect texture is reached, the risotto is stirred together with a puree of peas and spinach, which gives it that wonderful green color, and then the mascarpone cheese and nutty parmesan help to make it even more creamy. To brighten things up, I added in a bit of fresh lemon juice and mint and then stirred in some whole peas to give the risotto some texture. A handful of some diced prosciutto added in a hint of smoky saltiness (however, you could make this recipe totally vegetarian by omitting the prosciutto and using vegetable stock).

I like to finish off my bowls of risotto with some shavings of parmesan cheese and fresh mint, and on the side, we can’t forget the wine!

To go alongside this pea risotto I’m serving a Maison L’Envoye “Le Saint Pâle” Beaujolais Rosé. Rosé wines just mean “fun” to me and this Beaujolais is just that – It’s approachable, affordable and amazingly food-friendly. Plus, with its bright acidity and delicate flavors, it’s the perfect wine to compliment this dish but not overpower it. In reality, any Beaujolais would be amazing with this dish – Did you know that Beaujolais comes in all colors (red, white and rosé)?

The red Beaujolais is light and fruity, easy drinking and can pair with a wide variety of foods. It’s the perfect wine for pairing with BBQ wine and compliments not only grilled salmon but also a hearty steak.

The white Beaujolais has tropical notes and bright acidity, this wine would be amazing with some scallops or roasted chicken.

The Beaujolais rosé has hints of strawberry and watermelon with citrus undertones. It was amazing paired with this pea risotto, but would also be fantastic with any of these dishes.

Have you tried the wines of Beaujolais? I encourage you to check them out because they’re affordable, food-friendly and approachable. It’s fun to experiment with them and find your own favorite food pairings. Be sure to enter the Beaujolais contest below to win a wine picnic set valued at $119!

I’m Erin – a self-taught weeknight cook. I occasionally like to delve into the more complicated recipes, like homemade pasta, Cioppino, and boeuf bourguignon. But for the most part, I work full-time, come home, pour a glass of vino and start cooking away.